Rummy Blueberry Jam
Ingredients:
2 C. Blueberries (fresh or frozen)
¾ C. Granulated Sugar
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Dark Rum
Directions:
Place blueberries, sugar, lemon juice, and dark rum into a medium saucepan.
Cook over medium-high heat and allow the mixture to come to a boil then reduce heat to medium and continue cooking for 10 minutes, stirring occasionally. Using a potato smasher, smash some of the berries about halfway through the cooking time.
The liquid in the saucepan will start to thicken. Test the mixture with a thermometer. Once mixture has reached 220°F/104°C then remove from heat. Ladle the jam into clean and sterilized mason jars and allow jam to cool. Then, seal jars and store them in the refrigerator. Consume within 2 weeks.
Spiced Rum and Pear Jam
Ingredients:
4 lbs. Bartlett Pears (should yield 8 cups), peeled and chopped into ½ inch chunks
2 C. Granulated Sugar
3 Tbsp. Fresh Lemon Juice
1½ tsp. Ground Cardamom
1 tsp. Ground Cinnamon
3 Tbsp. Spiced Rum
Directions:
Place pears, sugar, lemon juice, cardamom, and cinnamon in a large stainless-steel saucepan and heat over medium-high heat until it starts to boil.
Lower heat to medium and continue cooking until sauce thickens, about 15 minutes. Skim off any foam and stir in rum. To test consistency, place a small dollop on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
Spoon jam into hot sterilized jars, leaving ¼ inch headspace. Remove air bubbles and wipe the rim clean of any jam to seal lid properly.
Piña Colada Jam
Ingredients:
3½ C. Canned Crushed Pineapple
½ C. Coconut Water
4½ Tbsp. Pectin
¼ C. Shredded Coconut, chopped
5 C. Granulated Sugar
¼ C. Dark Rum
Directions:
Combine crushed pineapple and coconut water in an 8-quart saucepan over medium-high heat.
Gradually stir in Pectin. Once dissolved, add chopped coconut and sugar, continue stirring. Bring mixture to a full rolling boil and add the dark rum.
Continue stirring for an additional minute and then remove from heat. Skim any foam from top of jam. Spoon jam into hot sterilized jars, leaving ¼ inch headspace.
Remove air bubbles, wipe the rim clean of any jam to seal lid properly, and process in a boiling water bath for 10 minutes. Store in a cool, dark place. Properly sealed, jam can last up to a year.
Once opened, store in the refrigerator and enjoy within a few weeks.
Strawberries & Rum Jam
Ingredients:
3 lbs. Fresh Strawberries, hulled and halved
4 C. Granulated Sugar
4 Tbsp. Freshly Squeezed Lemon Juice
¼ C. Dark Rum
Directions:
In a large bowl, combine the strawberries, sugar, and lemon juice. Cover and let them sit for at least 2 hours, or overnight in the refrigerator. This helps draw out the natural juices and infuses the berries with sugar.
Transfer the macerated strawberries and their juices to a large, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat and simmer, skim off any foam that rises to the surface.
When the mixture begins to thicken (about 20-25 minutes), stir in the rum. Continue to cook, stirring often, until the jam reaches the desired consistency. To test, place a small dollop on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
Carefully ladle the hot jam into your sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal with the lids, and process in a boiling water bath for 10 minutes.
Allow jars to cool completely before storing them in a cool, dark place. Properly sealed, jam can last up to a year. Once opened, store in the refrigerator and enjoy within a few weeks.
